超高压处理对生鲜牛乳中氨基酸和微生物的影响

Effects of Ultra-high Pressure Treatment on Amino Acids and Microbe in Fresh Raw Milk

通过对3种不同超高压处理(350 MPa,45 min,40℃;450 MPa,35 min,40℃;550 MPa,25 min,40℃)的牛乳中游离氨基酸的测定,并与生鲜牛乳和巴氏杀菌乳中游离氨基酸含量的进行比较,结果表明,经过超高压350 MPa,45 min,40℃处理的生鲜牛乳游离氨基酸含量最高。另外,各处理条件的杀菌结果表明,压力越高,杀菌效果越好,其中,在超高压550 MPa下,温度为40℃时,处理25 min的效果最佳。

The effect of three different treatments of ultra-high pressure（UHP）（350 MPa,45 min,40 ℃;450 MPa,35 min,40 ℃;550 MPa,25 min,40 ℃） on free amino acids and microbe in fresh raw milk was studied.The contents of free amino acids in the different UHP-treated milk,pasteurized milk and fresh milk were compared;and the highest content in UHP-treated milk（350 MPa,45 min,40 ℃） was observed.The best sterilization effect appeared in the treatment of 550 MPa of UHP of free amino acids and 40 ℃ for 25 min.It was indicated that the higher pressure,the more significant bactericidal effect was.